Comments on: SMOKED COCKTAILS?http://drinkdogma.com/smoked-cocktails/
Thu, 07 Jun 2012 21:42:36 +0000http://wordpress.org/?v=2.9.2hourly1By: Search for air compressorshttp://drinkdogma.com/smoked-cocktails/comment-page-1/#comment-3367
Search for air compressorsMon, 02 Aug 2010 10:21:13 +0000http://drinkdogma.com/?p=63#comment-3367Great post
What is so wrong about using the phrase "Love the Christian, hate the ignorant dogma"?Great post
What is so wrong about using the phrase "Love the Christian, hate the ignorant dogma"?
]]>By: J-doghttp://drinkdogma.com/smoked-cocktails/comment-page-1/#comment-1876
J-dogWed, 05 Aug 2009 03:18:15 +0000http://drinkdogma.com/?p=63#comment-1876I have only now come across this post and am sorry that I was not able to share this with you before. Here's what you need to do.....smoke the ice. All the other ingredients stay fresh and light and you can completely control the amount of smokiness by the amount of smoked ice you use. Simply smoke a block of ice in a perforated pan, refreeze and chip off with an ice pick as needed....it is a wonderful way to incorporate smoke into many drinks.I have only now come across this post and am sorry that I was not able to share this with you before. Here’s what you need to do…..smoke the ice. All the other ingredients stay fresh and light and you can completely control the amount of smokiness by the amount of smoked ice you use. Simply smoke a block of ice in a perforated pan, refreeze and chip off with an ice pick as needed….it is a wonderful way to incorporate smoke into many drinks.
]]>By: Robert Heugelhttp://drinkdogma.com/smoked-cocktails/comment-page-1/#comment-185
Robert HeugelSat, 12 Jan 2008 09:05:00 +0000http://drinkdogma.com/?p=63#comment-185Thanks for all the feedback everyone. Your comments have been helpful in refining this concept. I tried some more smoked cocktail experiment today and noticed that the smoke is most apparent in the finish regardless of the method of introducing smoke to the cocktail. Consequently, it can be difficult to balance because the finish is so dominating and the drink never gets a chance to respond. I guess the trick is to make the smoked finish light enough to be pleasing but not overwhelming.<br/><br/>Scortch – I definitely agree with your thoughts on the balance, and I think the aromatic notion is a good one. I think that the one thing I do really well with cocktails is to make them intensely aromatic in order to create levels and dimensions for the cocktail. So, I am definitely going to try to focus the smoke in an aromatic manner. The strawberries have an intense smell and would probably even make an impact if placed on a rim. Not that I would do this, but it does show how the smoke aroma should be easy to introduce. Smoked salts are also a great idea, and we have them in the kitchen. By the way, great name for the post.<br/><br/>Sam – I definitely think that the wood we use is less than ideal, but it is really the only option at the bar. I think I will try something on my own at the house soon, but for now, I spend so much time at the bar, it is really the only place I can experiment. I think that simply smoking for a shorter period of time however should help with the issue however as the strawberries certainly were over smoked. I really am curious about the smoked zest concept as well. Didn’t get a chance to try it today, but am going to soon and will get back with the results.<br/><br/>Blair – Good to know there are some other crazy…err…creative enthusiasts interested in smoke. I checked out TeaDrop Lounge’s page and they definitely have some cool stuff working. Do you know if they smoke the lemons and then juice them, or do they juice the lemons and smoke the juice? I am assuming it is the later as you said, but I just wanted to clarify. Have they ever tried to zest a smoked lemon? These might be pretty detailed questions, but it would be cool to know.<br/><br/>Mark – Thanks for being a lab rat for the smoked cocktail; maybe I should have written this post and got some more feedback before passing a smoked cocktail your way. It was definitely an experience and one and the weirder things I have ever consumed. Next time your in I will hopefully have a refined smoked cocktail to redeem myself. Good seeing you guys yesterday!<br/><br/>Boozemonkey – First, sorry I didn’t have you guys listed on the blogroll. I’ve been reading you for a few weeks now and just forgot to throw you up there. Fixed that. Anyway, the fruit is probably a problem for sure. The cumquat might be an awesome choice. Persimmons too, but I had a persimmon tree in my yard as a child and used to fall into the persimmons we never used that fell onto the ground. Those damn persimmon stain clothes, and Mom was never to pleased. To this day, I hate the persimmon more than any other fruit on the planet. Vodka and persimmons – not going to find them in my drinks. Haha, just kidding. I am going to try a lighter smoke and work with different fruits, but I think the cumquat idea is awesome. As for the zests, I am going to try several approaches: smoking the zest independently, smoking a whole lemon, and smoking a lemon cut in half. I think the last might work the best because it will keep the zest from drying out completely, while still opening the lemon more for absorption. I get back to you on the different processes.<br/><br/>Well, that was like writing a whole new post. Thanks for all the great ideas everyone! I really appreciate your feedback and plan to document my experimentation with the smoked cocktail concept over the next few days. I’ll let you know if I burn down the bar.Thanks for all the feedback everyone. Your comments have been helpful in refining this concept. I tried some more smoked cocktail experiment today and noticed that the smoke is most apparent in the finish regardless of the method of introducing smoke to the cocktail. Consequently, it can be difficult to balance because the finish is so dominating and the drink never gets a chance to respond. I guess the trick is to make the smoked finish light enough to be pleasing but not overwhelming.

Scortch – I definitely agree with your thoughts on the balance, and I think the aromatic notion is a good one. I think that the one thing I do really well with cocktails is to make them intensely aromatic in order to create levels and dimensions for the cocktail. So, I am definitely going to try to focus the smoke in an aromatic manner. The strawberries have an intense smell and would probably even make an impact if placed on a rim. Not that I would do this, but it does show how the smoke aroma should be easy to introduce. Smoked salts are also a great idea, and we have them in the kitchen. By the way, great name for the post.

Sam – I definitely think that the wood we use is less than ideal, but it is really the only option at the bar. I think I will try something on my own at the house soon, but for now, I spend so much time at the bar, it is really the only place I can experiment. I think that simply smoking for a shorter period of time however should help with the issue however as the strawberries certainly were over smoked. I really am curious about the smoked zest concept as well. Didn’t get a chance to try it today, but am going to soon and will get back with the results.

Blair – Good to know there are some other crazy…err…creative enthusiasts interested in smoke. I checked out TeaDrop Lounge’s page and they definitely have some cool stuff working. Do you know if they smoke the lemons and then juice them, or do they juice the lemons and smoke the juice? I am assuming it is the later as you said, but I just wanted to clarify. Have they ever tried to zest a smoked lemon? These might be pretty detailed questions, but it would be cool to know.

Mark – Thanks for being a lab rat for the smoked cocktail; maybe I should have written this post and got some more feedback before passing a smoked cocktail your way. It was definitely an experience and one and the weirder things I have ever consumed. Next time your in I will hopefully have a refined smoked cocktail to redeem myself. Good seeing you guys yesterday!

Boozemonkey – First, sorry I didn’t have you guys listed on the blogroll. I’ve been reading you for a few weeks now and just forgot to throw you up there. Fixed that. Anyway, the fruit is probably a problem for sure. The cumquat might be an awesome choice. Persimmons too, but I had a persimmon tree in my yard as a child and used to fall into the persimmons we never used that fell onto the ground. Those damn persimmon stain clothes, and Mom was never to pleased. To this day, I hate the persimmon more than any other fruit on the planet. Vodka and persimmons – not going to find them in my drinks. Haha, just kidding. I am going to try a lighter smoke and work with different fruits, but I think the cumquat idea is awesome. As for the zests, I am going to try several approaches: smoking the zest independently, smoking a whole lemon, and smoking a lemon cut in half. I think the last might work the best because it will keep the zest from drying out completely, while still opening the lemon more for absorption. I get back to you on the different processes.

Well, that was like writing a whole new post. Thanks for all the great ideas everyone! I really appreciate your feedback and plan to document my experimentation with the smoked cocktail concept over the next few days. I’ll let you know if I burn down the bar.

]]>By: Boozemonkeyhttp://drinkdogma.com/smoked-cocktails/comment-page-1/#comment-184
BoozemonkeyFri, 11 Jan 2008 20:52:00 +0000http://drinkdogma.com/?p=63#comment-184Wow, great post! My first thought is that the main issue is finding the right fruit for the job. I can see how a strawberry (especially out of season) might get very overwhelmed by the smoking process, but perhaps a "sturdier" fruit might hold up better. Perhaps cumquats or persimmons? Have you considered grilling the fruit with a handful of wood chips over the coals to impart a lighter smoke flavor to the fruit?<br/><br/>I also found your idea of smoked zest to be a pretty cool one. Do you think peeling the fruit then smoking the zest? Not sure how that would hold up to smoking, and might take on too much of the smoke but could be worth a shot.Wow, great post! My first thought is that the main issue is finding the right fruit for the job. I can see how a strawberry (especially out of season) might get very overwhelmed by the smoking process, but perhaps a “sturdier” fruit might hold up better. Perhaps cumquats or persimmons? Have you considered grilling the fruit with a handful of wood chips over the coals to impart a lighter smoke flavor to the fruit?

I also found your idea of smoked zest to be a pretty cool one. Do you think peeling the fruit then smoking the zest? Not sure how that would hold up to smoking, and might take on too much of the smoke but could be worth a shot.

]]>By: Markushttp://drinkdogma.com/smoked-cocktails/comment-page-1/#comment-183
MarkusFri, 11 Jan 2008 19:32:00 +0000http://drinkdogma.com/?p=63#comment-183*cough*cough*...*hack*hack*wheeze*<br/><br/>I was lucky(?) enough to try one of these 'smoked strawberry cocktails' and I'll say it was very interesting.<br/><br/>I really didn't want the drink initially...but I found myself being brought back again and again for the unique taste. next thing you know, 3/4's of it was gone.<br/><br/>Keep up the Mr. Wizard act behind the bar Robert, we definitely enjoy it. :)*cough*cough*…*hack*hack*wheeze*

I was lucky(?) enough to try one of these ’smoked strawberry cocktails’ and I’ll say it was very interesting.

I really didn’t want the drink initially…but I found myself being brought back again and again for the unique taste. next thing you know, 3/4’s of it was gone.

]]>By: Blair, aka 'Trader Tiki'http://drinkdogma.com/smoked-cocktails/comment-page-1/#comment-182
Blair, aka 'Trader Tiki'Fri, 11 Jan 2008 16:05:00 +0000http://drinkdogma.com/?p=63#comment-182My local favorite <a HREF="http://www.teardroplounge.com" REL="nofollow">TearDrop Lounge</a> has been experimenting with smoked fruits, the best of which so far has been smoked lemon juice in a house special Toddy, with a smoked pear as garnish. Really changes the flavor profile, making everything really rich and, well, smoky.My local favorite TearDrop Lounge has been experimenting with smoked fruits, the best of which so far has been smoked lemon juice in a house special Toddy, with a smoked pear as garnish. Really changes the flavor profile, making everything really rich and, well, smoky.
]]>By: samhttp://drinkdogma.com/smoked-cocktails/comment-page-1/#comment-181
samFri, 11 Jan 2008 14:50:00 +0000http://drinkdogma.com/?p=63#comment-181Maybe try smoking the strawberries on your own, for a shorter period of time? Or perhaps the wood used in the smoking process was too intense? You could try smoking lemons, zesting them, and letting the zest sit in vodka for a few days so you can use a liquid instead of touching the smoked object at the bar. This is interesting, I'd like to know where you go with it.Maybe try smoking the strawberries on your own, for a shorter period of time? Or perhaps the wood used in the smoking process was too intense? You could try smoking lemons, zesting them, and letting the zest sit in vodka for a few days so you can use a liquid instead of touching the smoked object at the bar. This is interesting, I’d like to know where you go with it.
]]>By: Scortchhttp://drinkdogma.com/smoked-cocktails/comment-page-1/#comment-180
ScortchFri, 11 Jan 2008 14:47:00 +0000http://drinkdogma.com/?p=63#comment-180The tough thing will always be mellowing out the acrid, bitter end of the smoke experience. So much of the appeal, for me, has been the aromatic notes of smoke -perhaps thats an area that could be focused on with a bit more ease, rather than a flat out taste infusion.<br/><br/>And don't forget to explore the possibilities of smoked salts.The tough thing will always be mellowing out the acrid, bitter end of the smoke experience. So much of the appeal, for me, has been the aromatic notes of smoke -perhaps thats an area that could be focused on with a bit more ease, rather than a flat out taste infusion.